You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
We all know the basic ingredients in brewing beer: barley, hops, water, and yeast. Learn all about these ingredients, including where and how to get them, what equipment to use to store and handle them in your brewery, and how to maintain and analyze their quality to make the best beer possible.
Berliner Weisse has become more and more of interest, especially in the international craft brewing world. Both traditional and modern brewing procedures as well as quality aspects will be the main topics of this presentation. Read More
Yeast can be a mysterious and difficult piece of the brewing puzzle. One of the most problematic aspects of working with yeast is maintaining good flocculation after fermentation, whether it’s getting lager yeast to settle out completely or getting wheat …Read More
Dan and a panel of farmers and brewers will discuss farm economics and the farm planning cycle. When do farmers decide on growing decisions, GMOs, quality and the impact on pricing from potential loss of support in the farm bill? …Read More
This seminar focuses on the anaerobic fluidized bed digester system recently installed in The Matt Brewing Co.’s Utica brewery. The seminar discusses the technology selection process, system benefits, pertinent design factors, as well as the construction planning, installation, startup and …Read More
This seminar will review bottle conditioning techniques ranging from those used by homebrewers to processes applied on a craft brewer scale. The panel’s approach will be discussed as well as other common techniques used by other brewers in the industry. Read More
Local” and “sustainable” are no longer trendsÑthey are societal shifts. Beer plays an increasingly important role in this evolution. This team will discuss these agents of change Read More
A continuation of the discussion of key points from the Brewers Association sustainability manuals and including information on the Clean Water Act, provided by Karen Hobbs of the National Resource Defence Council. Read More
Cask ale is often regarded as one of the best example of the brewers art and craft. Quite often, however, it is a challenge to consistently deliver the quality and integrity this product requires at point-of-purchase. This seminar will provides …Read More
Ron Ryan discusses malt analysis line items and specifications to assist in determination of characteristics for beer flavors and malt selection. Read More
Resource Hub